5 Quick Indian Chutneys You Can Make in a Mixer Grinder in Under 5 Minutes (No Cooking Required)
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A mixer grinder does its best work on things that need no heat at all. These 5 chutneys are exactly that. Fresh, bold, and ready in under 5 minutes each, they go with everything from dosas and idlis to parathas, pakoras, and chaat. No stove, no pan, no waiting. Just throw the ingredients in, grind for 30 to 60 seconds, and you’re done.
5 Chutneys at a Glance
| Chutney | Time | Key Ingredient | Best Served With |
|---|---|---|---|
| Green Coriander Chutney | 3 min | Fresh coriander | Samosas, chaats, and sandwiches |
| Coconut Chutney | 4 min | Fresh/desiccated coconut | Idli, dosa, vada |
| Mint Chutney | 3 min | Fresh mint leaves | Kebabs, tikkas, rolls |
| Raw Mango Chutney | 4 min | Raw green mango | Rice, parathas, snacks |
| Dry Peanut Chutney | 3 min | Roasted peanuts | Vada, poha, dosas |
All 5 recipes are no-cook. Grind and serve. Refrigerate leftovers in an airtight container for up to 2 days.
1. Green Coriander Chutney
Time: 3 minutes | Yield: approx. 1 cup
Ingredients
- 1 bunch fresh coriander (leaves and soft stems)
- 2 green chillies (adjust to taste)
- 1 small piece of ginger
- 1/2 tsp cumin seeds
- 1 tsp lemon juice
- Salt to taste
- 2 to 3 tbsp water (add gradually)
Method
- Wash coriander thoroughly. Rough chop to fit the chutney jar.
- Add all ingredients with just 1 tbsp of water first.
- Grind for 30 seconds, check consistency, and add more water one tablespoon at a time to reach a thick, spreadable texture.
- Taste and adjust salt and lemon.
Pro tip: Add a tablespoon of peanuts or roasted chana dal to the grind for a richer, creamier texture that does not separate in the fridge.
2. Coconut Chutney
Time: 4 minutes | Yield: approx. 3/4 cup
Ingredients
- 1/2 cup fresh grated coconut or desiccated coconut
- 2 tbsp roasted chana dal (dalia)
- 1 green chilli
- Small piece of ginger
- Salt to taste
- 3 to 4 tbsp water
Method
- Add coconut, chana dal, green chilli, ginger, and salt to the chutney jar.
- Add 2 tbsp of water and grind for 30 seconds.
- Check texture. Add water gradually until smooth and creamy.
- Transfer to a bowl. Optionally add a tadka of mustard seeds, curry leaves, and dried red chilli in oil.
Pro tip: If using desiccated coconut, soak it in warm water for 5 minutes before grinding. It hydrates the coconut and gives a fresher taste, close to using fresh coconut.
3. Mint Chutney (Pudina Chutney)
Time: 3 minutes | Yield: approx. 3/4 cup
Ingredients
- 1 cup fresh mint leaves
- 1/2 cup coriander leaves
- 1 green chilli
- 1/2 tsp cumin seeds
- 1/2 tsp chaat masala
- 1 tsp lemon juice
- Salt to taste
- 2 tbsp water
Method
- Wash mint and coriander leaves thoroughly.
- Add all ingredients to the chutney jar.
- Grind until smooth, adding water one tablespoon at a time for a thick consistency.
- Taste and adjust chaat masala and lemon for the right tangy kick.
Pro tip: Coriander is added to balance the strong menthol taste of pure mint. A pure mint chutney can taste medicinal. The coriander-to-mint ratio of 1:2 gives the best flavor.
4. Raw Mango Chutney (Aam Ki Chutney)
Time: 4 minutes | Yield: approx. 1 cup
Ingredients
- 1 raw green mango, peeled and roughly chopped
- 1/2 cup coriander leaves
- 2 green chillies
- 1/2 tsp cumin seeds
- 1 tsp sugar or jaggery (optional, balances the tartness)
- Salt to taste
- 2 tbsp water
Method
- Peel the raw mango and cut it into rough cubes. Remove the seed.
- Add mango, coriander, green chillies, cumin, sugar, and salt to the jar.
- Grind for 45 seconds, adding water for the right pouring or spreading consistency.
- Taste and adjust the sweetness versus tartness to your preference.
Pro tip: Sourness varies with every raw mango. Taste the mango before grinding and adjust the sugar or salt accordingly. A very sour mango needs a little more sugar to balance it.
5. Dry Peanut Chutney
Time: 3 minutes | Yield: approx. 3/4 cup
Ingredients
- 1/2 cup roasted peanuts (skin removed)
- 2 dried red chillies
- 3 to 4 garlic cloves
- 1/2 tsp cumin seeds
- Salt to taste
Method
- Dry roast peanuts in a pan for 3 to 4 minutes if not already roasted. Cool completely.
- Add peanuts, red chillies, garlic, cumin, and salt to the dry grinding jar.
- Grind in short pulses until you get a coarse powder. Do not over-grind or it turns into peanut butter.
- Store dry. Add water only when serving if you prefer a paste consistency.
Pro tip: This chutney stores for up to 2 weeks in an airtight container at room temperature as long as you keep it dry. It is a great staple for weekday breakfasts with dosa or vada.
Which Mixer Grinder Jar to Use for Chutneys?
| Chutney Type | Best Jar | Why |
|---|---|---|
| Green / Mint / Mango / Coconut | Small chutney jar (300-400ml) | A smaller jar grinds small quantities faster and finer |
| Dry Peanut Chutney | Dry grinding jar | Dry jar blades are designed for powder, not paste |
Using the wrong jar is one of the most common mistakes when grinding chutneys at home. The small chutney jar is specifically designed for small-quantity wet grinding. Check our guide to the best mixer grinders under Rs. 5,000 to find models that come with a dedicated chutney jar.
Storage and Shelf Life
| Chutney | Fridge Life | Freezer Life |
|---|---|---|
| Green Coriander Chutney | 2 to 3 days | Up to 1 month (in ice cube tray) |
| Coconut Chutney | 1 to 2 days | Up to 2 weeks |
| Mint Chutney | 3 to 4 days | Up to 1 month |
| Raw Mango Chutney | 3 to 4 days | Up to 1 month |
| Dry Peanut Chutney | 2 weeks (room temp, dry) | Up to 3 months |
Frequently Asked Questions
Can I make these chutneys in a regular blender?
A regular blender works for wet chutneys like coriander, mint, and coconut. However, a dedicated mixer grinder chutney jar gives better results for small quantities because the blade sits at the bottom and grinds more efficiently at low volumes.
Why does my green chutney turn black in the fridge?
Oxidation causes the color change. To slow it down, store chutney in an airtight container with a thin layer of oil on top before sealing. Adding lemon juice during grinding also helps preserve the green color.
Can I make these chutneys without water?
Yes for dry peanut chutney. For wet chutneys, a small amount of water helps the grinding process. Adding too much water makes the chutney runny and shortens its shelf life. Always add water one tablespoon at a time.
How do I make chutney without a mixer grinder?
You can use a mortar and pestle (silbatta), which gives a coarser, more traditional texture. A food processor also works for larger quantities. However, a mixer grinder’s chutney jar is the fastest and most consistent option for everyday cooking.
Which is the best mixer grinder for making chutneys?
Look for a mixer grinder that comes with a small chutney jar (300 to 400ml) and a dry grinding jar. Our top mixer grinder picks under Rs. 5,000 cover the best options with dedicated chutney jars for Indian kitchens.
